Peach Bruschetta With Whipped Ricotta (Printable version)

Summer-ready crostini: whipped ricotta, honeyed peaches, basil, and flaky sea salt on crisp toasted baguette.

# Ingredient list:

→ Whipped Ricotta

01 - 1 cup whole milk ricotta cheese
02 - 2 tablespoons heavy cream
03 - 1 teaspoon grated lemon zest
04 - 1/4 teaspoon sea salt

→ Bruschetta Base

05 - 1 baguette, sliced into 1/2-inch pieces
06 - 2 tablespoons olive oil

→ Peach Topping

07 - 2 ripe peaches, pitted and thinly sliced
08 - 1 tablespoon honey, plus extra for drizzling
09 - 1 tablespoon fresh lemon juice

→ Garnishes

10 - Fresh basil leaves, torn
11 - Freshly cracked black pepper
12 - Flaky sea salt

# Directions:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil, and toast for 5 to 7 minutes until golden and crisp. Allow to cool slightly.
02 - In a medium bowl, combine ricotta, heavy cream, grated lemon zest, and sea salt. Whip with a hand mixer or whisk until smooth and airy, about 2 minutes.
03 - In a separate bowl, gently toss peach slices with honey and fresh lemon juice to coat evenly.
04 - Spread a generous spoonful of whipped ricotta onto each toasted baguette slice.
05 - Top each slice with a few peach slices. Drizzle with additional honey if desired.
06 - Garnish with torn fresh basil, a sprinkle of freshly cracked black pepper, and a pinch of flaky sea salt. Serve immediately.

# Expert Tips:

01 -
  • I discovered the creamy ricotta and juicy peaches together are surprisingly addictive—it's my favorite little hosting trick now.
  • This recipe is a fast ticket to feeling like a pro, even when you're short on time or energy.
02 -
  • I once overloaded the peaches, making the toast soggy—less is more for finger food.
  • Letting the toasted bread cool slightly before topping keeps the ricotta from melting into a puddle.
03 -
  • Let your ricotta and cream chill in the fridge until just before whipping for extra creaminess.
  • Sneak a little lemon zest onto the finished bruschetta—no one ever guesses, but it’s unforgettable.

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